Hazelnut Chiffon Cake

Name: Hazelnut Chiffon Cake
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 16
Cuisine: Global
Ingredients: 2 Tbsps baking cocoa; 1 teaspoon baking powder; 177 milliliters butter, softened; 532 milliliters cake flour; 118 milliliters canola oil; 2 Tbsps hot brewed coffee; 355 milliliters confectioners sugar; 2 teaspoons cream of tartar; 8 egg whites; 5 egg yolks; 237 milliliters finely chopped hazelnuts, toasted; 1 teaspoons salt; 355 milliliters sugar; 1 teaspoon vanilla extract; 158 milliliters water

You can never have too many dessert recipes, so give Hazelnut Chiffon Cake a try. One serving contains 344 calories, 6g of protein, and 17g of fat. This recipe covers 6% of your daily requirements of vitamins and minerals. This recipe serves 16. Head to the store and pick up egg yolks, sugar, egg whites, and a few other things to make it today. From preparation to the plate, this recipe takes around 2 hours.

Instructions

In a large bowl, combine the flour, sugar, hazelnuts, baking powder and salt.

Ingredients you will need

Baking Powder

Hazelnuts

All Purpose Flour

Sugar

Salt

Equipment you will use

Bowl

Whisk the egg yolks, water, oil and vanilla; add to dry ingredients. Beat until well blended. In another large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form; fold into batter.

Ingredients you will need

Cream Of Tartar

Egg Whites

Egg Yolk

Vanilla

Water

Cooking Oil

Equipment you will use

Whisk

Bowl

Gently spoon into an ungreased 10-in. tube pan.

Equipment you will use

Frying Pan

Cut through the batter with a knife to remove air pockets.

Equipment you will use

Knife

Bake on the lowest rack at 325° for 60-70 minutes or until top springs back when lightly touched. Immediately invert the pan onto a wire rack; cool completely. Carefully run a knife around edges and center tube to loosen; remove cake.

Equipment you will use

Wire Rack

Oven

Knife

Frying Pan

In a small bowl, cream butter and confectioners' sugar. Beat in the baking cocoa, vanilla and enough coffee to achieve desired consistency. Frost cake.

Ingredients you will need

Powdered Sugar

Cocoa Powder

Vanilla

Butter

Coffee

Cream

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

2Tbsps

baking cocoa 1teaspoon

baking powder 177milliliters

butter, softened 532milliliters

cake flour 118milliliters

canola oil 2Tbsps

hot brewed coffee 355milliliters

confectioners' sugar 2teaspoons

cream of tartar 8

egg whites 5

egg yolks 237milliliters

finely chopped hazelnuts, toasted 1teaspoons

salt 355milliliters

sugar 1teaspoon

vanilla extract 158milliliters

water

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cake on the menu? Try pairing with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Johnson Estate Cream Sherry. Reviewers quite like it with a 5 out of 5 star rating and a price of about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "